Kimchi Grilled Cheese
Kimchi Grilled cheese-
A Toast to Bold Flavors.
The grilled cheese is a timeless classic — but this one? This one’s got something extra. A little spice, a little tang, and all the melty goodness you could ask for. It’s the kind of comfort food that wakes up your taste buds and lingers long after the last bite.
What You’ll Need
2 slices of sourdough bread (a hearty base, no Wonderbread in this house)
Softened butter (for that golden-brown crisp)
1–2 tablespoons of gochujang (Korean chili paste, for a sweet heat)
Grated parmesan (to make a nice crust)
Cheese of choice: sharp cheddar, pepper jack, or both
A handful of kimchi (fermented, spicy, and slightly sour)
Green onions, sesame seeds, furikake, sriracha, or spicy mayo — your finishing touch
🥄 How to Make It
Prep your bread.
Warm the butter in a pan over medium-low heat. While it melts, take your slices of sourdough and spread a thin layer of gochujang on one side. On the other, generously smear softened butter and a light sprinkle of parmesan — enough to catch the light, but not overwhelm.Assemble your sandwich.
Place the gochujang-coated slice, paste-side up, into the pan. Begin layering your cheese — don’t rush it. Let the cheese melt together with the kimchi, letting those fermented bits peek through the layers, adding just the right balance of sharpness and depth.Grill to perfection.
Top with your second slice, buttered and parmesan-dusted side out. Flip carefully, taking the time to let the bread crisp to a perfect golden-brown while the cheese inside bubbles and melts. The key is patience — this isn’t just cooking, it’s creating a moment.Finishing touches.
Once the sandwich is crispy and golden, top with fresh green onions, a sprinkle of sesame seeds, or a dash of furikake. A drizzle of sriracha or spicy mayo adds a gentle kick, tying everything together.Savor it.
Take a bite. Let the warmth, the spice, the tangy kimchi, and the melting cheese come together — it’s everything you want and more.
-Love Always, Yaz